Borscht
Servings
8Serving size
about 1 cupThis recipe can be multiplied, makes great leftovers and is good cold or hot.
Ingredients
| 2 pound Beets, raw |
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 5 cup Water |
| 1/2 lemon yields Lemon juice |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 8 Tbsp. Reduced fat sour cream |
| 4 Tbsp. Fresh dill |
Instructions
Place the olive oil a large sauce pan over medium high heat. Add the onion and cook for about 5 minutes, stirring frequently.
Chop the remaining 1 1/2 pound of peeled beets into large dice. Add to the pan with the onions. Add the water, lemon juice, salt and pepper.
Cover, and when the soup begins to boil, reduce the heat to medium low so that it is simmering.
Cook for about 60 minutes, stirring occasionally.
While the soup is cooking, dice the remaining beets into 1/3 inch cubes. Chill.
When the soup is done, let it cool and then puree smooth. Add the cubed beets and chill the soup.
When ready to serve, ladle the soup into bowls and top each serving with a tablespoon of sour cream and sprinkle of fresh dill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant if you omit the sour cream.
Recipe Notes
You either like beets or you don’t, but this soup is fantastic. You can serve it chilled or hot – summer or winter – although we love ours chilled on a hot summer’s day. The best part is that at less then 100 calories this is really filling and satisfying.